Curried Cabbage & Pork Tenderloin

Name: Curried Cabbage & Pork Tenderloin
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 3 servings
Ingredients: 250 g green cabbage; 4 tablespoon butter; 1 teaspoon onion powder; 12 ounce pork tenderloin; 1 ½ tablespoon curry powder; 1 cup canned coconut milk; salt and pepper

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Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
3 servings
Calories
454 kcal

Curried Cabbage & Pork Tenderloin

Iris Warren

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

250 g green cabbage sliced thin
4 tablespoon butter
1 teaspoon onion powder
12 ounce pork tenderloin
1 ½ tablespoon curry powder
1 cup canned coconut milk
salt and pepper to taste

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Instructions

Gather and prep all ingredients. If shredding the cabbage, make sure to cut the cabbage thin enough. Peel silverskin off of pork tenderloin if it is on there.
Add half of the butter and cabbage to a pan over medium heat. Season with salt and pepper to taste. Saute cabbage, stirring occasionally, until soft and slightly golden. Set aside and keep warm.
Slice the tenderloin into 1/2 to 3/4 inch thick pieces.
Season the pork slices with onion powder and salt and pepper to taste.
Add the remaining half of the butter to a pan over medium heat. Once hot, add in the pork slices and brown on both sides, about 2 minutes on each side. Remove from pan and set aside, leaving any juices in the pan.
Add the coconut milk and curry powder to the pan over medium-low heat and stir together well, until there are no lumps of spice remaining.
Once sauce has thickened slightly, add pork back over low heat and stir to coat. If pork is not cooked all the way through, cover and allow to finish.
Serve the pork and curry sauce with fried cabbage. Enjoy!

Notes

This makes a total of 3 servings of Curried Cabbage & Pork Tenderloin. Each serving comes out to be 454 calories, 35.9g fats, 5.5g net carbs, and 26.7g protein.